Development and quality assessment of value added chicken fingers

The present study was envisaged to develop an innovative ready to eat chicken snack with steamed gelatinized outer case. Utilizing various easily available vegetative binders cum extenders like potato (boiled and mashed) and black gram (Vigna mungo) flour, stuff was prepared and the final products were evaluated for proximate composition, sensory attributes and microbiological characteristics. 10% level of boiled and mashed potato (BMP) and black gram flour (BGF, hydrated 1: 1 w/w) were used in the pre standardized formulation, replacing the lean meat. The pH of potato incorporated products decreased significantly (P<0.05) in comparison to control. The shearforce value showed a significant increase (P<0.05) in both cases. The scores of the sensory attributes like flavor and juiciness increased significantly (P<0.05) in both the treatments. 10% BGF was found optimum as stuff binder cum extender for the formulation of extended steamed chicken fingers. Control and the product with 10% BGF was further subjected to microbiological analysis for 15 days and it was found that the product was quite desirable and acceptable up to 15 days of storage without any marked deterioration in quality.